📝 About This Recipe
This elevated take on the classic Italian Insalata Caprese celebrates the pure, unadulterated flavors of peak-summer produce. By using creamy buffalo mozzarella and a symphony of heirloom tomatoes, we create a texture-rich dish that balances milky richness with bright acidity. Finished with a cold-pressed basil oil and aged balsamic, it is a masterclass in the beauty of raw, high-quality ingredients.
🥗 Ingredients
The Dairy & Produce
- 16 ounces Fresh Buffalo Mozzarella (Mozzarella di Bufala) (drained and brought to room temperature)
- 1.5 pounds Assorted Heirloom Tomatoes (various colors and sizes for visual contrast)
- 1 large bunch Fresh Genovese Basil (vibrant green leaves only)
The Infused Basil Oil
- 1/2 cup Extra Virgin Olive Oil (highest quality cold-pressed)
- 1/2 cup Fresh Basil Leaves (packed tightly)
- 1 pinch Sea Salt
Finishing Touches
- 2 tablespoons Aged Balsamic Vinegar of Modena (syrupy consistency (minimum 12-year aged))
- 1 teaspoon Maldon Sea Salt Flakes (for crunch and seasoning)
- 1/2 teaspoon Freshly Cracked Black Pepper (tellicherry peppercorns preferred)
- 1 tablespoon Toasted Pine Nuts (optional, for subtle nuttiness)
- 1 small handful Micro-basil or Basil Flowers (for elegant garnish)
👨🍳 Instructions
-
1
Remove the mozzarella from its packing liquid at least 30 minutes before serving. Allowing the cheese to reach room temperature ensures the fats are soft and the flavor is fully expressive.
-
2
Prepare the basil oil by blanching 1/2 cup of basil leaves in boiling water for exactly 10 seconds, then immediately shocking them in an ice bath to preserve the vivid green color.
-
3
Squeeze all moisture out of the blanched basil using a clean kitchen towel. Place the basil and the 1/2 cup of extra virgin olive oil in a high-speed blender.
-
4
Blend on high for 1-2 minutes until the oil is bright green. Strain through a fine-mesh sieve or cheesecloth into a small bowl and set aside.
-
5
Wash the heirloom tomatoes gently. Slice the larger tomatoes into thick 1/2-inch rounds, and cut smaller cherry or grape tomatoes into halves or quarters to create diverse shapes.
-
6
Arrange the tomato slices on a large, chilled platter. Lightly season the tomatoes themselves with a pinch of sea salt to draw out their natural juices.
-
7
Rather than slicing the mozzarella with a knife, use your hands to gently tear the balls into rustic, bite-sized chunks. This creates more surface area for the oil and juices to cling to.
-
8
Nestle the torn mozzarella pieces in between and on top of the tomatoes, ensuring an even distribution across the platter.
-
9
Tuck the fresh, whole Genovese basil leaves into the gaps. For larger leaves, tear them gently by hand to release their aromatic oils just before placing.
-
10
Generously drizzle the vibrant green basil oil over the cheese and tomatoes, allowing it to pool slightly in the crevices.
-
11
Dot the platter with the aged balsamic vinegar. Use small drops so the acidity enhances rather than overpowers the delicate cheese.
-
12
Finish the dish with a final sprinkle of Maldon sea salt flakes and a few turns of the black pepper mill.
-
13
Scatter the toasted pine nuts and micro-basil over the top for a professional, restaurant-quality presentation.
-
14
Serve immediately while the tomatoes are at room temperature and the basil is perfectly wilt-free.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their flavor and creates a mealy texture. Tearing the mozzarella by hand instead of slicing creates a beautiful, rustic look and a better mouthfeel. If you cannot find Buffalo Mozzarella, use 'Fior di Latte' (fresh cow's milk mozzarella) but ensure it is packed in water, not vacuum-sealed. Use the best olive oil you can afford—since this is a raw dish, the quality of the oil defines the finish. Don't over-process the basil oil or the heat from the blender blades may turn the oil brown.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or ciabatta rubbed with a raw garlic clove. Pair with a crisp, chilled Vermentino or a dry Italian Rosé to complement the acidity. Accompany with a side of Prosciutto di Parma for a more substantial appetizer course. Serve as a refreshing side to grilled lemon-herb chicken or pan-seared sea bass. Enjoy as a light lunch alongside a bowl of chilled melon gazpacho.